Coat a 6-well doughnut pan and a 12-well doughnut pan with nonstick spray. In the 6-well pan, sprinkle 1/2 teaspoon sugar into each well, shaking out excess when all are done. Repeat with 12-well pan, using 1/4 teaspoon in each well. If you don't have a doughnut pan, you could also use 2 6-well mini bundt pans.

To prepare the batter

In a large bowl, whisk together flours, poppy seeds, baking powder, baking soda and salt.

In a medium bowl, whisk egg until frothy. Add sugar, yogurt, buttermilk, oil, zest and vanilla - whisk until well combined. Pour into the dry ingredients and stir together just until combined.

If using the 6-well pan, spoon about 2 tablespoons of batter into each prepared well, smoothing the surfaces with your finger dipped in water. If using the 12-well pan, you'll need about a tablespoon or so - fill it with enough batter to come up almost to the top. Place the pans into the oven and bake until the tops spring back when touched lightly, about 8 to 12 minutes - smaller pans should only take about 5 to 7. Loosen edges and turn the doughnuts out onto a wire rack to cool.

Makes about 12 large doughnuts or a couple dozen if using the smaller pan.

6 comments:

I got one of those pans as a wedding gift because I'd registered for it, and promptly wondered when on earth I would make donuts. This recipe looks fantastic! It may be the recipe we christen the pan with :)